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Room temperature butter is soft enough to incorporate air into the dough when beaten with sugar (here's how to soften butter, fast). Similarly, room temperature eggs will emulsify right into the ...
To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.
Generally speaking, 24 hours is an ideal length of time to refrigerate cookie dough. A longer period will have a negligible impact on your cookies, and dough that rests for longer than 72 hours ...
As for cookie dough, Amsalam added, "you can make a large batch, bake what you need for the day, and then either refrigerate or freeze the rest in pre-shaped portions. This makes it easy to bake ...
The production of puff pastry dough can be time-consuming, because it must be kept at a temperature of approximately 16 °C (60 °F) to keep the shortening from melting and the layers melding; it must rest in between folds to allow gluten strands time to link up and thus retain layering. Therefore, between each step the dough is rested and chilled.
Eventually, the entire item reaches the proper temperature needed to achieve sterilization. The proper time and temperature for dry heat sterilization is 160 °C (320 °F) for 2 hours or 170 °C (340 °F) for 1 hour, and in the case of High Velocity Hot Air sterilisers, 190°C (375°F) for 6 to 12 minutes. [3]
If a house is artificially humidified, by the use of a humidifier, during the winter, this can create conditions favorable to mold. Moving air may prevent mold from growing, since it has the same desiccating effect as low humidity. Mold grows best in warm temperatures, 25 to 30 °C (77 to 86 °F), although growth may occur between 0 and 35 °C ...
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